Crockpot Brunswick Stew 3 medium onions, cut into thin wedges 2 lbs. chicken breasts or thighs, boneless and skinless, cut into 1 inch pieces 1 1/2 cups diced cooked ham (8 ounces) 1 (14.5 oz.) can diced tomatoes 1 (14 oz.) can chicken broth 4 cloves garlic, minced 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon dried thyme, crushed 1/4 teaspoon pepper 1/4 teaspoon bottled hot pepper sauce 1 (10 oz.) package frozen sliced okra (2 cups) 1 cup frozen baby lima beans 1 cup frozen whole kernel corn In a 3 1/2- to 4-quart crockpot place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Add okra, lima beans, and corn to crockpot. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Andrea
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